Chicken Fried Rice
Chicken Fried Rice
This Chicken Fried Rice is a delicious and satisfying dish packed with tender chicken, flavorful vegetables, and perfectly seasoned rice. It's a great way to use up leftover rice and makes for a quick, comforting meal the whole family will love.
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Ingredients
- 5 Tbsp. neutral oil divided
- 3 chicken breasts about 1 1/2 lb.
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 medium onion chopped
- 2 carrots peeled and diced
- 3 cloves garlic minced
- 1 Tbsp. freshly minced ginger
- 4 cups cooked white rice preferably leftover
- 3/4 cup frozen peas
- 3 large eggs beaten
- 3 Tbsp. low-sodium soy sauce
- 2 green onions thinly sliced
Instructions
Prepare the Chicken
- Preheat the oven to 350°F and position the rack in the middle.
- Heat 2 tablespoons of neutral oil in a medium skillet over medium heat.
- Season 3 chicken breasts with salt and pepper on both sides and place them in the skillet. Cook for about 8 minutes per side, or until golden brown.
- Transfer the skillet to the oven and bake for an additional 6 to 8 minutes, until the chicken is cooked through.
- Let the chicken rest for 5 minutes, then cut it into bite-sized pieces.
Cook the Fried Rice
- Using the same skillet, heat 2 tablespoons of oil over medium heat.
- Add the chopped onion and diced carrots, cooking until softened, about 5 minutes.
- Stir in the minced garlic and ginger, cooking for about 1 minute until fragrant.
- Add 4 cups of cooked rice and 3/4 cup frozen peas, stirring until the mixture is heated through, about 2 minutes.
Add the Egg
- Push the rice mixture to one side of the skillet.
- Add 1 tablespoon of oil to the empty side and pour in the beaten eggs.
- Scramble the eggs until almost fully cooked, then fold them into the rice mixture.
Combine and Serve
- Return the cooked chicken to the skillet and pour in 3 tablespoons of low-sodium soy sauce.
- Add the sliced green onions and stir everything together until well combined.
- Serve hot and enjoy!
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